Bacon-and-Cheddar Grits Quiche

Bacon-and-Cheddar Grits Quiche
Bacon-and-Cheddar Grits Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    thick bacon slices

  • 2 1/4

    cups milk

  • 2

    tablespoons butter

  • 1/2

    cup uncooked stone-ground grits

  • 2

    teaspoons kosher salt, divided

  • 1

    teaspoon black pepper, divided

  • 2 1/2

    cups shredded sharp Cheddar cheese, divided

  • 6

    large eggs

  • 2 1/2

    cups half-and-half

  • 1

    cup heavy cream

  • 1/3

    cup sliced green onions

Directions

1. Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan. 2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray. 3. Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes. 4. Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet. 5. Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

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